This recipe is a conglomerate of other recipes I’ve found online, and I am happy to have put my own spin on it. I love the fresh flavor of blackberries and lemon, and love to eat a slice of this with my morning coffee.
A lot of baking recipes call for sour cream, and I just can’t get behind it (not a fan!) – I know you can’t taste it, but my brain feels safer using greek yogurt in baking. Thankfully, you get the same moist end result! I like to add a little heavy whipping cream too.
Hope you enjoy!
Cheers, Ellyn
Blackberry & Lemon Loaf
Enjoy this simple blackberry and lemon loaf for breakfast, brunch, or whenever it sounds good!
Equipment
- 8.5 x 4.5 x 2.5 loaf pan
- Oven
Ingredients
Dry Ingredients
- 1.5 cup White Flour
- 2 tsp Baking Powder
- 0.5 tsp Salt
- 1 cup White Sugar
Wet Ingredients
- 3 Large Eggs
- 1 tsp Vanilla Extract
- 0.5 cup Vegetable, Canola, or Avocado Oil
- 0.5 tsp Lemon Extract
- 1 container Plain Greek Yogurt (5.3 oz)
- 0.25 cup Heavy Whipping Cream
Fold In Last
- 1.5 cup Fresh or Frozen Blackberries
Instructions
- Preheat oven to 350°. Spray loaf tin with cooking spray and line bottom with parchment paper.
- Combine dry ingredients in large mixing bowl and set aside.
- Combine wet ingredients in medium mixing bowl and set aside.
- Add wet ingredients to dry ingredients and stir until combined and smooth.
- Toss blackberries in 1 tbsp of flour in a ziplock bag. Gently fold into the batter.
- Pour batter into greased loaf tin into one, even layer.
- Bake for 1 hour. Use a toothpick to test if loaf is cooked. If toothpick comes out dry, turn oven off and remove loaf. Set loaf pan on stove or another heatproof surface to cool.If toothpick comes out wet, continue to bake in 5 minute intervals until toothpick is dry. Then follow steps listed above.
- Let cool for 45 minutes.
- Slice and enjoy!